Пікірлер

• 
  @adenwellsmith69082 күн бұрын

  Very good. I do like it that you left a good covering of fat.

• 
  @phoenixkitchenКүн бұрын

  @@adenwellsmith6908 Thanks! That fat makes a big difference. 😁

• 
  @joesmith74273 күн бұрын

  Where is the recipe ?? Tell us about how much spice??

• 
  @phoenixkitchen3 күн бұрын

  The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.

• 
  @joesmith74273 күн бұрын

  Morton 's tender quick is .5% sodium nitite And .5% sodium nitrate. The rest is salt. It works well when making corned beef and pastrami .

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  @KentBDouglas924 күн бұрын

  Sign me up!!!

• 
  @Blutteufel5 күн бұрын

  This is a war crime.

• 
  @peteranserin37085 күн бұрын

  One of those 'it looks like s**t but tastes great'?

• 
  @phoenixkitchen5 күн бұрын

  @@peteranserin3708 It tastes great, and while I admit they aren't my best looking, they aren't quite as far down as you mentioned 😉. Full disclosure, I made 4 different varieties in one day, and this was the last one. I kind of moved from caring to hurry up and finish. 😁

• 
  @cydrych6 күн бұрын

  I have to be honest I’m surprised at the bind you got. Have you seen Chud’s and Two guys videos about Pineapple sausages? Brad at Chud’s had all kinds of problems with bind and texture until he figured out to cook the pineapple first. Eric at Two Guys and a Cooler grilled his pineapple because he said it had to be done or you’ll get the issues Brad had. Looks like you didn’t have any problems.

• 
  @phoenixkitchen6 күн бұрын

  @@cydrych Honestly, I learned to make sausages from Brad's videos. I use his ratios as a start point for my recipes, then get creative from there. I just learned from his mistakes. 😁

• 
  @cydrych6 күн бұрын

  @@phoenixkitchen same. Those two channels are what got me going.

• 
  @joecaraco750310 күн бұрын

  It looks so delicious! I am tempted to give it a try. 😊

• 
  @phoenixkitchen10 күн бұрын

  @@joecaraco7503 You should absolutely try it! 😁

• 
  @LittleBearBBQ_Food_Original12 күн бұрын

  Absolutely Stunning!!! It's such a rewarding "hobby"; Charcuterie.

• 
  @adnacraigo659013 күн бұрын

  We have a local supermarket that will order you a green (fresh) ham and you can pick it up the next day. They usually keep one or two in stock near Thanksgiving and Christmas holidays in upstate South Carolina.

• 
  @phoenixkitchen13 күн бұрын

  @@adnacraigo6590 That's amazing! In my area, Kroger has a monopoly, and they won't do anything for you.

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  @adnacraigo659013 күн бұрын

  @@phoenixkitchen This one is from North Caroline.....Ingles.

• 
  @CrimeVid17 күн бұрын

  In your thumbnail it looks nothing like black forest bacon as I know it. I do know that if it does not smell as if it was smoked over a coal fire, it is not Schwarzwalder Schinken.

• 
  @phoenixkitchen17 күн бұрын

  Assuming your in Germany, or at least Europe, you are probably familiar with it being crafted from the shoulder or belly. This was done with the ham roast (rear hip area). It definitely has a nice smoke smell and flavor. Any chance you could post a picture of what you're familiar with? I would love to learn the differences.

• 
  @bigbankhank933719 күн бұрын

  Fantastic!!!

• 
  @feriqueshortte184420 күн бұрын

  Wow!!! Absolutely amazing. I'm gonna start the process over the weekend.

• 
  @natalielambert70321 күн бұрын

  that looks wonderful! I’m going to have to try this with some of our pork- we bought three feeders from Middendorf farm and have been really happy with the quality of pork. Thanks for the recipe and how to !

• 
  @phoenixkitchen21 күн бұрын

  Thanks!

• 
  @joesmith7427Ай бұрын

  HOW MUCH OF EACH?? WHATS THE SECRET??

• 
  @phoenixkitchenАй бұрын

  The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.

• 
  @cydrychАй бұрын

  Great idea.

• 
  @cydrychАй бұрын

  Looks good.

• 
  @KAT-pi3pkАй бұрын

  Have you ever tried using the pickled Jalapenos that come in the jar? Just wondering if that would give a smoother heat to the sausage.

• 
  @phoenixkitchenАй бұрын

  I have not. My dirty secret, I'm not a fan of pickled foods. I'm sure they would work, though. Thinking about it, for fans of pickled foods, we could probably do a sausage with pickled jalapenos, pickled onions, etc. Sort of like a pickled loaf sausage. 😁

• 
  @wakeuptoBlessingsАй бұрын

  Bs video. I know how to grind and stuff. What I didn’t learn is how you used the peach cobbler?

• 
  @phoenixkitchenАй бұрын

  The peach cobbler filling goes into the sausage. The sauce is used for the liquid and the peaches are mixed into the sausage meat.

• 
  @BigWood76Ай бұрын

  Looks tasty! Is this something you would normally find in the south? I been kicking around an idea of apple pie pulled pork or using it as a glaze for ribs. I love the classics but like to experiment as well. Thanks for the recipe and video.

• 
  @phoenixkitchenАй бұрын

  It's not something you'd normally find. I just like to experiment. I do apple pie and pumpkin pie pulled pork and ribs in the fall. Incredible flavors. Pork is so versatile for flavor profiles.

• 
  @BigWood76Ай бұрын

  I’m pretty sure that the people who say they don’t like lamb, have never prepared it right. Excellent video!

• 
  @phoenixkitchenАй бұрын

  I agree!

• 
  @cydrychАй бұрын

  Short, sweet and to the point. Great video.

• 
  @garlicmayo_Ай бұрын

  recipe?

• 
  @phoenixkitchenАй бұрын

  Recipie for 5 lbs of Pork: Kosher Salt - 45g Sage - 15g Chili Flake - 3g Black Papper - 6g Garlic - 8g Parsley - 6g Cardamon - 3g Sugar - 15g Fennel - 2g Anise - 2g You can view the full "how to" video here - kzread.info/dash/bejne/n22E0dKFZtrShNo.htmlsi=SfjugGnRcC9xfx59

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  @garlicmayo_Ай бұрын

  @@phoenixkitchen thank you very much. I ended up finding it by going through your channel. Love the vids I’m gassed to try your recipes. Having the sausages later on today. Thanks again

• 
  @phoenixkitchenАй бұрын

  @@garlicmayo_ If you make this recipe, please let us know what you think of it when you try it. 😀

• 
  @wakeuptoBlessingsАй бұрын

  The cured bacon, cooked and cooled? Or just cured?

• 
  @phoenixkitchenАй бұрын

  The bacon was cured and smoked to 155F, then refrigerated. It was not cooked again before adding to the sausage. Of course, it could be cooked, cooled, and added, but that would definitely change the texture, and lower the fat content assuming it was drained. 🙂

• 
  @johnreeves8156Ай бұрын

  If the sausage mince is correct from the beginning, ugly eats just as well. Nice presentation,looks like a keeper recipe

• 
  @phoenixkitchenАй бұрын

  Very true!

• 
  @paulakevinmiddendorf3909Ай бұрын

  Looks absolutely divine!

• 
  @BigWood762 ай бұрын

  Excellent looking bacon! Cherry is one of my absolute favorites, I like to mix it with other woods depending on what I’m smoking.

• 
  @cydrych2 ай бұрын

  Looks great.

• 
  @Panzerman19512 ай бұрын

  Staggering recipe! Will have to make these. Monterrey Jack is easy to obtain in the UK thankfully. Keep up the good work. Sid and Nicola, Rugby UK

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  @cooksuncookingtahirali2 ай бұрын

  ❤❤🎉🥝🥑 It's fun and exciting to watch your video and have posotive content.Such as great recipe. Because of creativity, patience, and lots of fresh ideas,that will attract the audience. Thank you for sharing this recipe ❤🎵🎶🎉I will always be with you ! 💋💖❤Have a nice day 😊💓❤🎉

• 
  @joesmith74272 ай бұрын

  U could have told us the amount in voice and then all of us would know what ur talking about, but you didn't!

• 
  @cydrych2 ай бұрын

  I guess my invitation got lost in the mail. 😂😂😂 It all looks good.

• 
  @phoenixkitchen2 ай бұрын

  Man, can trust the USPS. 🤣

• 
  @douglasthompso2 ай бұрын

  Looks so good, will have to try this one for sure

• 
  @gamesgonenuts3 ай бұрын

  it was cool to see how you make this smashing the like button

• 
  @phoenixkitchen3 ай бұрын

  Thanks!

• 
  @chanascreations3 ай бұрын

  Wow, great recipe, looks yummy, new friend, stay connected

• 
  @phoenixkitchen3 ай бұрын

  Thanks!

• 
  @paulakevinmiddendorf39093 ай бұрын

  This looks absolutely amazing!

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  @MixinwithRobin3 ай бұрын

  I cant wait to try this.

• 
  @MixinwithRobin3 ай бұрын

  These look so delicious

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  @MixinwithRobin3 ай бұрын

  I started my own cooking channel a few months ago. I just found your video as I was doing some research. I love the video. I subscribed and look forward to watching more of your videos.

• 
  @phoenixkitchen3 ай бұрын

  Good luck with the channel! It's challenging sometimes, but it's fun.

• 
  @terrencetwohig75473 ай бұрын

  I enjoyed watching this, I do love well made sausages

• 
  @phoenixkitchen3 ай бұрын

  Thanks!

• 
  @BigWood763 ай бұрын

  Great cook. With how much you’re making these sausage videos have thought about getting a dedicated grinder? Meat makes an excellent one.

• 
  @phoenixkitchen3 ай бұрын

  YES! I'm saving up, and plan to get one in May. Meat is the one I'm planning on getting.

• 
  @cydrych3 ай бұрын

  Another nice recipe.

• 
  @jannewlove7253 ай бұрын

  Looks absolutely delicious! I remember my parents making sausages when I was young. You've inspired me. Just need the grill😂

• 
  @wakeuptoBlessings3 ай бұрын

  What milk powder do you use? Non-fat or full milk powder??

• 
  @phoenixkitchen3 ай бұрын

  I use non-fat.

• 
  @cydrych3 ай бұрын

  Nice one. I was wondering about the bind because of the acid in the pickle but it looks like you got a pretty good bind. I might have to give this one a shot.

• 
  @cydrych3 ай бұрын

  I’ve made a few sausages with store bought ground meat and they turned out great. You just have to pay attention to how well you mix to get a good bind and of course keep everything cold. I also buy pork shoulder when I catch it on sale then grind it up and package it in 1kg batches. I just put 5 kilos in the freezer yesterday. I do a coarse grind so I have options later and can do a secondary grind if I need/want to.

• 
  @cydrych3 ай бұрын

  Looks great.

• 
  @scottmc11783 ай бұрын

  I have made the same sausage. I add pineapple chunks. Be careful not to add to much smoke or you cannot taste the bacon.

• 
  @cydrych4 ай бұрын

  I’ve been thinking about a corned beef and cabbage sausage. Still trying to decide if I want to use actual corned beef or just use the traditional spice mix.

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  @phoenixkitchen4 ай бұрын

  I have never tried that, but I imagine it would be easier to cube the beef and brine it ( in cubes it will only need about 3 days vs 9-10), then grind.

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  @cydrych4 ай бұрын

  @@phoenixkitchen I was thinking it would already be cured too so I wouldn’t have to add salt or insta cure. It’s definitely going to be a fun experiment.

• 
  @andrepatterson70584 ай бұрын

  Great recipe. I will give this recipe a try. Thanks for sharing 👍🏽